Indulge your tastebuds with our delicious Ham and Potato Soup recipe, a comforting and hearty dish that’s perfect for any season. Made with savory diced ham, creamy potatoes, and a medley of garden-fresh veggies, this chowder is both satisfying and nutritious. Whether you’re looking for a warming winter meal or a simple, hearty dinner, this recipe is a perfect choice. It’s also a fantastic way to utilize leftover ham, making it a great post-holiday dish.
Easy Homemade Ham and Potato Soup
In the world of comfort food, there’s nothing quite like a bowl of our Ham and Potato Chowder. Imagine curling up with a steaming bowl of this hearty chowder, its rich flavors mingling together in a symphony of taste that leaves you craving for just one more spoonful. The salty, savory ham, soft, comforting potatoes, and fresh, crunchy veggies, all swimming in a creamy, aromatic broth – it’s a dish that’s sure to win hearts at your dinner table.
One of the greatest things about this chowder is its versatility. You might be planning a cozy family dinner, or maybe you’re gearing up for a bustling holiday feast, and this chowder slides right into your menu, promising to make your meal a memorable one. The recipe is also a fantastic way to make use of leftover ham, so it’s not just delicious but also practical. It’s a dish that’s both comforting and exciting, familiar yet full of surprises.
The Ham and Potato Chowder is a dish that will bring a smile to anyone who tastes it. It’s a combination of rich flavors and textures that strike a perfect balance, ensuring every spoonful is a delight. So, if you’re looking to impress your family or guests with a meal that’s not just delicious, but also warm and comforting, then our Ham and Potato Chowder is a must-try. Trust us, once you’ve tried it, you’ll wonder how you ever got by without it!
Try our Traeger Smoked Ham for this recipe!
Ham and Potato Soup shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salted butter
- Bay leaf
- Chicken stock
- Dried hash browns
- Corn starch
- Heavy cream
Ham and Cheese Scalloped Potato Casserole
How to make Ham and Potato Soup
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Melt the butter in a Dutch oven on the stove. Saute the onions. Add the celery and carrots and saute those too.
Add the rest of the ingredients except the cream and the corn starch slurry.
Bring to a simmer and cook until the potatoes are tender.
Make your corn starch roux and whisk into the soup. Cook until the soup is slightly thickened.
Remove from the heat and stir in the cream.
Serve with some shredded cheese on top and some crusty bread.
Try our Crab Bisque
Ham and Potato Soup FAQ
Can you use another type of potatoes in this recipe?
If you don’t have dry hash browns, you can use frozen hash brown shreds or even the cubed kind. You can also use freshly shredded potatoes too. Just cook until they are tender and follow the rest of the recipe as indicated.
What’s the best way to store and reheat leftovers?
This is soup, so it is really easy! Just put it in a covered dish for 3-4 days max. Reheat in the microwave or on the stovetop in a saucepan.
Serve with our Homemade Milk Rolls
More great soup recipes to love!
- Smoked Lemon Chicken Orzo Soup
- Jalapeño Popper Smoked Chicken Soup
- Traeger Tomato Soup
- Pulled Pork Tortilla Soup
- Creamy Tortellini Soup with Italian Sausage
- Smoked Stuffed Pepper Stew
- Smoked Broccoli Cheese Soup
- Smoked French Onion Soup
- Smoked Chicken Tortilla Soup
- Chicken and Dumpling Soup
Ham and Potato Chowder
- 1/2 stick salted butter
- 1 medium onion, chopped
- 4 carrots, peeled and diced
- 3 stalks celery, diced with some leaves included
- 1 bay leaf
- 1 teaspoon parsley (diced fresh parsley is best, but dried will do in a pinch!)
- 3 cups diced ham
- 1 quart chicken stock
- 4.2 ounce carton dried hash browns (or 3 cups frozen hash browns)
- 2 tablespoons corn starch
- 3 tablespoons cold water
- 1/2 cup heavy cream
- In a large Dutch oven over medium heat on the stovetop, melt your butter.
- Saute the chopped onion for 4-5 minutes, until it is translucent and softened. Add the carrots and celery and saute for another 5-6 minutes.
- Add the bay leaf, parsley, diced ham, chicken stock, and hash browns to the pan. Bring up to a simmer and cook until the potatoes are soft.
- Whisk together the corn starch and cold water until no more lumps are there. Stir into the simmering soup, and continue stirring until it is slightly thickened.
- Remove from heat and stir in the heavy cream.
- Serve hot with some crusty bread.
You can also use cubed frozen hash browns if you'd rather! Or shred some fresh potato into the pot. The type of potato doesn't matter all that much, just cook until the potatoes are tender.
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Amount Per Serving: Calories: 278Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 823mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 15g
Nutrition data provided here is only an estimate.